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Cream Cheese Pound Cake
Cream Cheese Pound Cake is buttery, moist and delicious. Easy to make with a box of yellow cake mix and a few additional ingredients. Pairs well with fruit, ice cream or whipped cream. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Cream Cheese Pound Cake
Course Dessert
Keyword cake
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Cream Cheese Pound Cake
Classic Glaze
Lemon Glaze
Course Dessert
Keyword cake
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Cream Cheese Pound Cake
Classic Glaze
Lemon Glaze
Cream Cheese Pound Cake
Instructions
Cream Cheese Pound Cake
  1. Preheat oven to 325 degrees.
  2. Use a folded paper towel soaked in vegetable oil to thoroughly grease a standard bundt pan OR spray it with no-stick cooking spray. Set aside.
  3. In large bowl, combine softened cream cheese (room temperature), 1/2 cup sugar, 4 eggs, and 2 teaspoons vanilla extract. With mixer on low speed, mix together until smooth and creamy (about 1 minute).
  4. Add 1/2 cup melted unsalted butter (or vegetable oil), 1/2 cup of water and cake mix. With mixer on low speed, mix together just until combined (about 2 minutes). Batter will be thick and creamy.
  5. Pour or spoon batter into prepared 6-cup bundt pan. Smooth top with back of spoon. Batter will not fill pan. Leaves room for cake to rise.
  6. Bake 40-45 minutes OR until top springs back when lightly pressed. Or press a knife in center all the way down touching bottom. If it comes out clean, cake is done. Never use a toothpick because it’s only pierces the top part the cake.
  7. Cool 30 minutes before turning out onto a large plate.
  8. Although Cream Cheese Pound Cake is delicious warm, it tastes MUCH better after 24 hours in the refrigerator.
  9. HOW TO REFRIGERATE: Place cooled Cream Cheese Pound Cake in a large container and seal shut with a lid. Refrigerate 24 hours. Cold cake tastes AMAZING!
  10. HOW TO WARM COLD CAKE SLICES: After 24 hours in the fridge, slice pound cake. Length of warming time in microwave depends on thickness of each slice. Start with 3-5 seconds on high. Repeat if necessary.
Classic Glaze
  1. In medium bowl, combine powdered sugar and whole milk. Stir until well combined. If desired, add an additional 1/2 to 1 teaspoon of milk for a thinner consistency.
  2. Drizzle glaze on cooled (or cold) Cream Cheese Pound Cake.
Lemon Glaze
  1. In a medium bowl, stir together powdered sugar and fresh lemon juice until smooth. The glaze should be thick and pourable.
  2. Taste a sample. To achieve desired consistency and tang, add more confectioners sugar and/or fresh lemon juice.
  3. Drizzle glaze on cooled Cream Cheese Pound Cake.
Recipe Notes